Potato Amuse Bouche

Recipe for Category Vegetable Side Dishes

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Contributed by Aubrie Chaylt lifted from The 100 Mile Diet (James MacKinnon)

An easy winter appetizer that is sure to impress. And make people like beets.


1 large beet, peeled
1 large mashing potato, pared and cubed
3 tbsp blue cheese
1 tbsp unsweetened applesauce
1 tbsp butter


Slice beets into 1/4 inches rounds. Steam until tender throughout and set aside.
Boil potatoes until soft. Strain, reserving 1 cup (or less) of cooking liquid. Mash the potatoes with blue cheese adding cooking liquid as needed to achieve a thick, creamy consistency. Spoon balls of the potato mixture onto a cookie sheet and roast on the highest rack in the oven until golden.
Meanwhile, melt butter in a small saucepan. Add applesauce and stir together over low heat.
Cut the beet slices into a shape (hearts or triangles, etc) or leave as rounds. PLace a potato ball in the middle of each beet slice. Drizzle with apple butter. Serve in the centre of a very large plate, alone and a little heartbreaking.

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